Ingredients
- 5 large eggs
- 1 1/3 cups milk or half & half
- 1/2 teaspoon prepared mustard
- 1/8 teaspoon paprika (sweet or smoked)
- A pinch each of cayenne and nutmeg
- 1/4 – 1/2 teaspoon salt
- 5 slices bread, cubed (about 2 cups)
- (Optional) 4 ounces cooked smoked ham, cubed (about 1 cup) or 5 slices cooked bacon, drained and crumbled
- 1 cup cooked and very well drained mushrooms, spinach, swiss chard, potatoes, or other vegetables (double the amount of vegetables and dispense with the meat if opting for the vegetarian version of this dish)
- 6 green onions, the roots and half the greens removed, thinly sliced
- 4 ounces (about 1 1/2 cups) grated cheddar, emmental, or other cheese
- (Optional) 1 tablespoon chopped bell peppers
Directions
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Oil 12 regular-sized or 6 jumbo-sized non-stick muffin cups.
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In a mixing bowl with a spout, whisk together well the eggs, milk or half & half, mustard, paprika, cayenne, nutmeg, and salt. Set aside.
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Evenly distribute among the muffin cups, in order, half of the bread cubes, meat (if used), vegetables, green onions, cheese, optional bell peppers (if used), and the milk/egg mixture. Repeat.
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Cover the muffin cups with plastic wrap and refrigerate for 30 minutes to 24 hours.
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When ready to bake, heat the oven to 350 degrees F. with the rack in the middle position. Bake for 25 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set. Allow the mini stratas to cool in the muffin cups for ten minutes, remove them, and serve.